Honey mustard salmon served with pan fried baby potatoes and tender-stem broccoli

This is a super easy week night treat and was a great success

Ingredients

For Salmon:

• 2 Skin on salmon fillets
• 2 tbsp honey
• 1 tbsp whole grain mustard
• Juice of half a lemon
• 2 tsp thyme leaves (chopped)
• tenderstem broccoli

For baby potatoes:

• 400 gms baby potatoes (sliced)
• 1 tbsp honey
• 1 tsp cayenne pepper powder
• Salt and Pepper to taste
• Parsley for garnishing
• 1/4 cup hot water

Method:

Honey Mustard Salmon:

Mix the honey, mustard, lemon and thyme and brush the fillets with the mixture.

Heat a pan and brush with a little oil and place the fillets skin side on the pan. Pour all the remaining marinade into the pan.

Let it cook on medium heat. Once the colour starts to change, flip over.

When the fish is almost done, add the tenderstem broccoli to the pan and let it cook about 3-4 minutes.

Honey glazed baby potatoes:

Add some olive oil and the slices baby potatoes to a pan. Don’t skimp on the oil as the potatoes literally cook in the oil

We will be cooking on medium flame and you will need to keep an eye on the pan, stirring continuously.

Add salt, cayenne pepper and and black pepper to the pan.

Keep stirring to avoid the potatoes sticking to the bottom of the pan, when they start sticking add a little water.

Add the honey and keep stirring till most of the water have evaporated and the potatoes are cooked.

Garnish with chopped parsley.

Serve the salmon on a bed of honey glazed potatoes and tender-stem broccoli. The marinade we poured when cooking the fish will have thickened in the pan, pour it over the salmon after plating and enjoy.